Description
A collection of four classic Chinese dishes that replicate the bold flavors of takeout favorites, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 1 large egg, beaten
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 2 tablespoons vegetable oil
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- sesame seeds and sliced green onions for garnish
- 3 cups cooked white rice, preferably chilled and day-old
- 2 tablespoons vegetable oil, divided
- 1 cup cooked chicken, diced
- 1 cup frozen mixed peas and carrots, thawed
- 2 large eggs, lightly beaten
- 3 scallions sliced (white and green parts separated)
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- salt and black pepper to taste
- 1 lb boneless skinless chicken thighs, sliced into strips
- 1 teaspoon cornstarch
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 4 cups fresh broccoli florets
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 teaspoon oyster sauce (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- sesame seeds for garnish
- 1 lb boneless skinless chicken thighs, cut into 1-inch chunks
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons vegetable oil
- 5–6 dried red chilies, broken in half
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1/3 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 teaspoon sesame oil
Instructions
- Whisk egg, cornstarch, and salt; toss with chicken cubes and let sit 5 minutes. Heat vegetable oil in a skillet over medium-high heat; cook chicken 3-4 minutes per side until golden and internal temperature reaches 165°F. Remove chicken. Combine orange juice, zest, soy sauce, brown sugar, vinegar, garlic, and ginger in the pan; simmer 3-5 minutes until thickened. Return chicken to pan and toss to glaze. Serve immediately over steamed rice garnished with sesame seeds and green onions.
- Heat 1 tablespoon oil in a skillet over medium-high heat; cook diced chicken 2 minutes, then remove. Add remaining oil, scramble eggs until soft, and push to side. Sauté scallion whites and garlic 30 seconds, add peas and carrots 1 minute. Add cold rice, stir-fry 3-4 minutes until hot and toasted. Return chicken and eggs to pan, drizzle with soy sauce and sesame oil, season with salt and pepper, and stir in scallion greens before serving.
- Toss chicken strips with cornstarch and salt; cook in olive oil over medium-high heat 4-5 minutes until browned, then remove. Stir-fry broccoli florets 2-3 minutes until bright green. Add garlic 30 seconds, then pour in broth, soy sauce, and oyster sauce. Cover and steam 2 minutes until tender-crisp. Uncover, bring liquid to simmer, stir in cornstarch slurry, and cook 1 minute until thickened. Return chicken to pan, toss to coat, and garnish with sesame seeds.
- Whisk flour, cornstarch, baking powder, salt, and water to form batter; coat chicken chunks. Heat vegetable oil in a skillet over medium-high heat; fry chicken in batches 3-4 minutes per side until golden and crispy. Drain chicken. Reduce heat to medium, toast dried chilies, ginger, and garlic 30 seconds.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: main course
- Cuisine: Chinese
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: These recipes are designed for quick preparation and can be customized with your favorite vegetables or proteins.